Nitrate & Nitrite Free Buttered Pearl Onions and Peas
Sweet, buttery, and impossibly simple, this side dish is the kind of thing that makes a weeknight dinner feel a little more special. Pearl onions get a slow simmer until tender, then a quick blast of heat to caramelize their edges into something lightly golden and glossy — all without a single processed ingredient in sight. That matters more than it might seem, because cured meats, deli items, and even some packaged vegetable blends can sneak in preservatives you'd rather avoid. Here, every ingredient is exactly what it looks like: fresh or frozen produce, real butter, salt, and a handful of herbs. The thyme and optional parsley lift the whole dish with a clean, garden-fresh finish that feels far more elegant than the effort involved. It pairs beautifully with roasted chicken, grilled fish, or really anything that needs a bright, savory companion on the plate.
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Learn more →Ingredients
4 servings
- 1 lb fresh or frozen pearl onions
- 2 cups fresh or frozen peas
- 2 tbsp unsalted butter
- ½ cup water
- ½ tsp salt
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
If using fresh pearl onions, bring a medium saucepan of water to a boil. Score a shallow X on the root end of each onion, then blanch for 1 minute. Drain in a colander and rinse under cold water until cool enough to handle. Pinch each onion at the stem end to slip off the skin. If using frozen pearl onions, skip this step — they are already peeled.
- 2
In a large skillet, combine the peeled pearl onions, ½ cup water, 1 tbsp of the butter, and the salt. Bring to a simmer over medium heat, then cover and cook until the onions are just tender when pierced with a knife, about 8–10 minutes.
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